I love hassleback potatoes, I love dauphinoise potatoes, so why not have both?! The problem I always have with making classic dauphinoise is that it's so fiddly. You need to slice the potatoes very thin, preferable with a mandolin (which is slightly terrifying no matter now used to it you are), then there is the layering, that takes time too, but hassleback slicing a few new potatoes takes about half the time and is quite meditative so this recipe is a quick, mid-week friendly hybrid of the two, and using the microwave cuts uot a big chunk of the cooking time. This dish makes a perfect accompaniment to a good steak, or if you want to make this dish vegan, simple swap the parmesan and cream for a non-dairy version and serve with a plant based main.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yieldserves 2
- 30g grated parmesan cheese
- 10 baby potatoes
- 150ml single cream
- 1 tsp dried parsley
- A generous grind of black pepper
- butter or oil to grease the backing pan
Pre-heat the oven to 180 degrees.
Cut 2mm slices into each potato, but don’t cut all of the way though.
Place the potatoes into microwave safe dish and cover with a lid or cling film. Cook on high for 7 minutes.
While the potatoes are in the microwave, mix together the cream, parmesan, parsley and pepper in a bowl until well combined.
Lightly grease your oven dish with butter or oil and place e the poatoes in nestle together but not packed too tight – you want the tops to separate slightly. Pour over the cream and parmesan sauce, use a pastry brush to make sure that all sides of the potatoes are covered.
Bake the potatoes in the oven for 26 minutes until they are brown a crispy on top and the sauce has thickened.
Serve them as a side with a steak or the main of your choice.